Morgan Eckroth

#ad FIG + CARAMEL + FLUFFY // This absolutely bonkers fig cream deserves equally delicious coffee, which can be brewed both hot and cold on @Breville USA’s Luxe Brewer. One touch does it all. Head over to Breville’s website to learn more about the Luxe Brewer and stay tuned for more details on this recipe later this week! #Ad #BrewWithLuxe

An easy-peasy cold brew concentrate for all your sipping and beverage making needs. Since 1ml of water conveniently equals 1g of water, use weight as the measurement for both coffee and water in this ratio. 1 part coffee : 8 parts water I store the finished concentrate in the fridge and use it within a week of brewing. Dilute it with water to your own taste.

Send help, there’s isomalt everywhere and I have never been stickier than in the wake of these lime raindrops #barista #coffee

I’d take my French press to a deserted desert island for sure #barista #coffee

A special oat hot chocolate for my dad #barista #coffee

I can’t believe this is finally real.

EASY-PEASY VANILLA SYRUP // this recipe makes around 270ml or 9oz of syrup. If you don’t have a water kettle, you can combine the sugar and water in a saucepan over medium heat for 4-5 minutes before resuming the recipe as I have it here. 250g sugar 125g hot water 2ml vanilla extract 2 vanilla pods Split and scrape the pods. Combine the hot water and sugar in a carafe and stir. Once the sugar has dissolved, add the extract and vanilla seeds. Stir until seeds are evenly distributed. Store in a bottle with the pods. Keep in the fridge, this syrup will last for at least 3 weeks (almost definitely even longer but use your eyes and pay attention for any potential bacterial growth) Enjoy!

Y’all asked for my chocolate sauce recipe so here it is. 100g cocoa powder 200g dark brown sugar 200g water 7g vanilla paste 2g flaky sea salt Stir the cocoa powder, brown sugar, and water together in a saucepan over medium heat until it’s smooth. Remove from heat and let it cool slightly. Stir in the vanilla paste and salt before letting it finish cooling. Bottle and store in the fridge for up to two weeks. #barista #coffee

THE BEEKEEPER // *Jason Statham stare intensifies* I’ll have the full recipe for this drink in my newsletter later this week but here are the basics to get you started. Sign up for my newsletter at the link in my bio! We have fun over there. 200g honey 100g water 15g dried juniper berries 2 vanilla pods Peel of one lemon Best of luck and happy beekeeping 🐝

One of the more unusual brewers in my collection and also… an alarm clock? Edit: I’m seeing that there are a few trace Bariseurs available through one or two third party vendors. If you REALLY need one, I suppose it’s not fully impossible to still find one.

I forgot my cloak at home when I filmed this so just imagine this outfit with a cloak too. If you see me at the Oregon Ren Faire today, say hi! #barista #coffee

What would YOU name this spruced up little iced cortado? I’m drawing a blank.

The coffee that tastes like flowers. Join my newsletter for longer coffee essays, recommendations, recipes, and more. Sign up is linked in my bio. I’ll be doing a newsletter roundup of all the tools used in this video on Saturday 🖤

#ad THE PHIN // Use the link in my bio to try this unique Fine Durian Robusta from Bazan yourself. #sponsored How I brew on the phin: 1:8 ratio by weight Bazan fine robusta at a fine grind Add the coffee to the brewer -> add the gravity press on top of it but do not compress the grounds -> place the brewer on a cup. Add 2x the coffee weight in hot water to bloom the coffee for 30s. Add the remaining water and allow it to slowly drip through, untouched. The brew should take 5-6 minutes. I typically use 15g of coffee and 120g of water but it will depend on the size of your phin. Happy brewing!

#ad If you’ve asked me in the last year what coffee grinder I’m using, this is the answer.  The Philos has quickly become the most used grinder in my studio with a workflow and build that just feels so natural and comfortable (not to mention how tasty everything off of it is). It’s available now at La Marzocco Home and you can visit the link below to learn even more. https://home.lamarzoccousa.com/product/mazzer-philos/ #sponsored